How To Make Mango Achar


How to make Mango Achar is a highly rated recipe for mango pickle in my home. Its one of the most authentic south Indian pickles . It goes well with Rice , Chappatis and Dosa . This sweet and sour pickle is made with Mango powder (Amchur) ,Fenugreek seeds boiled in oil with turmeric and fenugreek leaves.

Aam Ka Achaar Recipe

Aam Ka Achaar

How to make Aam Ka Achaar

About Aam Ka Achaar Recipe: The perfect accompaniment to a full fledged north Indian meal. Aam ka Achaar is a delicious Indian accompaniment that can instantly spruce up any meal with some spice and tangy flavour. One can pair it with piping hot parathas or eat with a dal of your choice along with rice. You can prepare this mouth watering accompaniment easily at home with this recipe.Ingredients in Aam Ka Achaar Recipe: This Punjabi style mango pickle is made with raw mango and whole spices and then stored in mustard oil. While cooking the pickle, oil is used in a generous amount so the mangoes are fully softened. It takes about a month to prepare mango pickle, and can be eaten all year long if stored in an airtight container.

  • Total Cook Time45 mins
  • Prep Time15 mins
  • Cook Time30 mins
  • Recipe Servings4
  • Easy

Ingredients of Aam Ka Achaar

  • 2 1/2 Kg mango, chopped
  • 100 gms fenugreek seeds (methi dana)
  • 50 gms red pepper (coarsely ground)
  • 60 gms onion seeds (kalonji)
  • 100 gms fennel seeds (saunf)
  • 2 tbsp black peppercorns
  • 50 gms turmeric powder
  • 300 gms salt
  • 1 1/2 l mustard oil

How to Make Aam Ka Achaar


Mix all the spices together and add half a cup of oil to the mix. Sprinkle a little of this mixture into the jar.


Take some mangoes and rub them well in the spice mixture. Put one layer of the mangoes in the jar and sprinkle some more spice mixture on top.


Keep repeating the layering process with a sprinkle of mixture till the mangoes are used up. Put all the remaining mixture on top of these layers.


Add the rest of the oil to the jar until its contents are covered. Keep in the sun for a week then store. The contents will be very tender in a month.


Serve with your favorite parantha!

Mango Pickle (Aam Ka Achar) | Punjabi Recipe

Here’s a Punjabi Mango Pickle that’s authentically our family heirloom recipe and brimming with robust flavors. Essentially a mango pickle is made with tangy unripe green mangoes, spices, salt and oil. This Mango Pickle or Aam Ka Achar is a recipe which is sour and makes for the tastiest accompaniment with any Indian meal because of the choicest of spices that are used to make it. So, this summertime, pick the good green mangoes, prep up and go for this pickle recipe.

mango pickle scooped in a wooden spoon on top of a ceramic jar placed on a brown wooden board

India – The Pickle Nation

When one mentions India, one has to also mention about the plethora of pickles that the Indians are fond of. The Mango Pickle being one of the most loved ones, followed by Lemon Pickle, Amla Pickle, Red Chilli Pickle and other versions made with seasonal fruits and veggies.

Just like how curries or samosa is synonymous with India, so is pickles. In fact, an Indian thali (platter) is quite incomplete without a portion of pickle in it, and it can be rightly termed as one of the most favorite condiments here.

0 seconds of 1 minute, 44 secondsVolume 0%

Pickles pan India are found under different monikers. For instance, ‘achaar’ in Hindi, ‘oorugai’ in Tamil, ‘loncha’ in Marathi, ‘athanu’ in Gujarati, etc. It is one of those foods that help in clearing the palate in between dishes and can elevate an otherwise boring meal.

Although the origin of the word pickle lies in the Dutch word ‘pekel’ meaning ‘brine,’ the ‘achaar’ has its origin in a Persian term meaning ‘fruits or vegetables which are salted/powdered and preserved in a solution of vinegar, salt, syrup or honey.’  

Why this Pickle Recipe works

Besides being the most apt choice for parathas, dal-chawal or any other rich Indian gravy in a rice or bread combination, this Aam Ka Achar is well received not just by Indians, but also people around the world.

This is why this particular mango pickle is a sure shot hit!

  • It is super easy to make. All you have to do is mix up the mango pieces with salt, spices and put it in lots of sunshine for 3 to 4 days.
  • Next, you just douse good quality mustard oil and keep the jar safely in a cool, dry place for another 3 to 4 days.
  • By this time, it’s ready for you to indulge in!

Serving Suggestions

Remember to store the pickle jar in a cool dry place. To serve, I would suggest to take a small portion of the pickle for a week or 15 days in smaller jars or bowls. Keep this jar or bowl on your dining table, kitchen or in the fridge.

While taking the pickle from the jars, always use a clean dry spoon. Make sure there is no water or moisture on the spoon as this can spoil your pickle.

In North India, apart from the usual way of consuming the Mango Pickle with meals, it is also served with flatbreads like Aloo Paratha, Paneer Paratha or any other paratha for that matter.

One of the most favorite childhood memories of ours includes we taking parathas with Aam Ka Achar in our lunch box.

When speaking of being a side condiment, the Mango Pickle tastes excellent with some rice-lentils, Curd Rice or other curries with rice.

This Punjabi Mango Pickle can also easily elevate a simple meal of even chapati or roti with any vegetable dish. Otherwise, mix the pickle masala with steamed rice and enjoy a simple and comforting, yet heavenly meal.

And while you lose yourself to the awesomeness of the sour Mango Pickle, this Avakaya Pickle is another recipe that you must try till the mango season lasts.

Make Pickle without sunlight

While it is absolutely paramount to have sunlight to make any traditional pickle, I have worked on a Punjabi Mango Pickle recipe that can be made sans the sun too.

You simply have to mix everything and pour it in a jar. But, do these before:

  1. Heat mustard oil till it smokes, and then cool it to room temperature. Add to the spiced mango pieces mixture.
  2. Make it a practice to cover this pickle with 2 to 3 inches layer of mustard oil on top.
  3. After savoring it, you can store it for 2 to 3 days in a dry place.

Expert Tips

  1. Get raw mangoes with tender skin and use without peeling the skin. In case the mangoes have tough skin, then peel and use.
  2. Make sure to always use fresh spices. Take them on a plate and then discard the husks and stones, if any.
  3. Grind the mustard and fenugreek seeds coarsely for this pickle. You can also use store-brought split mustard and fenugreek seeds.
  4. You can add more or less red chili powder depending upon the level of spiciness you want in the pickle.
  5. The jar used to store the mango pickle should be thoroughly sterilized, cleaned and dried. Preferably use a glass jar or ceramic jar. Do not use plastic jars.
  6. Keep in mind the hygiene and cleanliness while making any pickle, jam, sauce, preserve or for that matter any food.
  7. This Aam Ka Achar recipe can be scaled accordingly.


Can I store this pickle in a plastic jar?

I would suggest not to store this mango pickle in a plastic jar. Try to use a ceramic jar or a good sturdy glass jar.

For how long this pickle stays good?

This mango pickle will stay good for more than a year. Even if the pickle is not sun-dried or partially sun-dried, it stays good for more than a year. Cover the pickle with a generous layer of oil as well to keep it good.

What do I do if the mangoes are still hard after pickling?

One way to soften the mangoes is just heating through, but not boil. Once the pickle is hot, let it cool on its own and don’t cover with a lid. However, you can cover with a pan, cotton napkin or muslin cloth. Make sure the water doesn’t condense as this might spoil the pickle.

How to choose mangoes for making this pickle?

Choose mangoes that are raw, firm and a dark green in color with a white-colored flesh. If the flesh is yellow, it means the mango is slightly ripe.

What is the best way to store this pickle in a barni jar?

Store this pickle in a ceramic jar by putting a muslin cloth on the mouth, later securing it with a string and then putting the lid.

Do I use yellow or black mustard seeds for this pickle?

Use either. Both work well in this pickle recipe.

I kept the pickle for 7 days in sunlight without oil. Still, it caught fungus. Why and how do I rectify it?

Moisture in the pickle will result in fungus. Avoid this by covering the pickle with a thick layer of oil and keeping it dry. Any mould or fungus means you have to discard the entire pickle and there is nothing you can do to rectify it.

Which oil can I use instead of mustard oil in this pickle?

You can prepare this pickle with sesame oil or sunflower oil.

Can this pickle be dried under the fan?

Preferably, the pickle has to be sun-dried. If not, then it can be dried under the fan too. But this will reduce the shelf-life as otherwise sun rays kill microorganisms.

Should I throw the water that drains from the mango pieces after mixing the spices with them?

You needn’t discard the water as it gets evaporated while the pickle is sun-dried.

Punjabi Mango Pickle

Punjabi special delicious tangy raw mango pickle

Prep Time40 mins

Cook Time10 mins

Total Time50 mins

Course: Condiments, Pickles/Achar, Side Dish

Cuisine: Punjabi Cuisine

Keyword: aam ka achar, mango pickle

Servings: 5 kgs

Author: Anjana Chaturvedi


  • 3 kgs Raw Mango / Kachcha Aam
  • 1 cup Mango seeds sliced *
  • 250 grams Fenugreek Seeds / Methidana
  • 150 grams Mustard Seeds / Rai
  • 250 grams Fennel Seeds / Saunf
  • 4 tsp Nigella Seeds / Kalonji
  • 3 tsp Carom Seeds / Ajwain
  • 3 tbsp Peppercorns / Sabut Kali Mirch
  • 8 tbsp Red Chilli powder / Laal mirch powder
  • 7 tsp Turmeric Powder / Haldi Powder
  • 3 tsp Asafoetida / Hing powder
  • 300 grams Salt / Namak
  • 1 litre Mustard Oil / Sarso ka tel approx *


  • Dry the whole spices for a day in bright sunlight to remove the moisture.
  • Coarsely crush mustard ,fennel and fenugreek seeds.
  • Kalonji and ajwain should be added whole ,so no need to crush or grind them.
  • Wash and wipe mangoes with a cloth napkin.
  • Heat mustard oil to smoking point and then let it come to room temperature.
  • Chop raw mangoes into medium size pieces,add some sliced seeds also as they also taste good and are good for stomach aches.
  • In a big and wide bowl add the crushed spices and all the powdered spices in the chopped mango pieces.
  • Mix well and keep covered for a day.
  • Next day cover the bowl with a muslin cloth and keep in sunlight for few hours for a day.
  • Also keep the storage jar in sunlight for a day and dry it completely,now transfer the mango pickle in this jar after a day.
  • Add the mustard oil in the jar,the oil will be at least 1 inch above the pickle level.
  • Cover the jar with the lid and let it mature for a week before start using.
  • Stays fresh till it lasts:)


TIPS-There are mainly 3 thing which you should be careful to ensure a long shelf life of your pickle-

  1. first and foremost , you have to  wipe and dry the mangoes very thoroughly,even the slightest bit of water or moisture in mangoes or in the storage jar is enough to form fungus and mold and ruin your pickle.
  2. The amount of salt should be measured accurately as it act as a preservative for the pickle.
  3. The pickle should be covered with a layer of oil all the time.
  4. Occasionally keep the pickle jar in sunlight for few hours.
  5. I have used mustard oil in the pickle but you can add any oil which you normally add in your pickles.

Leave a Reply

Your email address will not be published. Required fields are marked *

TheSuperHealthyFood © Copyright 2022. All rights reserved.